Pie Crust Mix Recipe - Allrecipes.com
Pie Crust Mix Recipe
  • READY IN 30 mins

Pie Crust Mix

Recipe by  

"Makes 6 crusts, and can be stored for several weeks."

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Ingredients Edit and Save

Original recipe makes 6 crusts Change Servings
  • PREP

    30 mins

    30 mins


  1. In a large bowl, combine flour, salt and baking powder. Cut in lard until mixture resembles coarse crumbs.
  2. Store in an airtight container for up to 6 weeks. To make 2 pie crusts, combine 2 1/2 cups mix with 5 tablespoons water.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2008

GOODNESS at its finest!! I would have never considered lard in the past but I am NEVER going to make another pie crust.It is beyond awesome and it redefines the word "flaky" in context to a pie crust. I would give it a 10 if I could!!!!!!!!

Most Helpful Critical Review
Feb 22, 2010

I will take responsibility here however, the directions could have been more precise. I used the lard based on the recipe (one pound) but I guess it was too much... My crust was mushy and I never could get it up to par no matter how much flour I added. I managed to get it in the pie plate and it never baked through. After cooling, the taste was not good. Very disappointing!

Nov 23, 2008

I used shortening with mine only because I have family members that do not eat lard. It came out pretty good--I had to add a little more flour though since the consistancy was a little different. Haven't actually eaten the pie yet but it rolled out fairly well and looks really good. Will repost rating on how it taste at later time. Thanks for the short-cut.

Mar 17, 2008

This was exactly the recipe I needed. I've now shared it with the rest of the women in the family who sometimes are rushed as well. My only mistake was after rolling out the crust, I put it in the fridge, and didn't take it out to let it come to room temp before working with it. So it was falling apart. Luckily that didn't matter so much for what I needed it for. I will continue to use this recipe for many more pies and dumplings!

Sep 29, 2009

I made this recipe using butter flavored crisco instead of the lard and it was wonderful. I also used self-rising flour so I didn't need to measure the baking powder and salt. I will make this one again and again. I used it for fruit pies, pumpkin pie, and chicken pot pie. It is SO versitle. It is SO flaky. I don't know how long the mix will keep because it was such a hit that I keep using it all up. Thanks for such a wonderful recipe.

Jun 17, 2008

This is great and very workable. I opted for a mix of whole wheat and white flour to give it more health benefits and some texture. It's beautiful!

Nov 23, 2007

This is the best pie crust I have ever made and tasted. It rolled out easily too. It was flaky and it just melted in your mouth. I brought this pie to work and everyone couldn't stop talking about it. Thank you.

Dec 24, 2008

This recipe was my first attempt at a homemade pie crust. I have always used frozen ready made crust with no complaints. It was christmas eve and i had no frozen crust on hand and no open stores to go get one, so i tried this recipe since it seemed the simplest and am i ever glad i did. This is an awesome crust and soooo simple. I will not ever use a frozen crust again. Thank you so much for this GREAT recipe.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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